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Tomato Curry Beef [this Tastes Nutty, Not Like Curry!]

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“This is hearty with a soup-y gravy, really good over rice on a cold day... and probably good chilled in the summer, as well”

Ingredients Nutrition

  • 2 tablespoons safflower oil
  • 1 lb round steak, sliced very thin
  • 3 large ripe tomatoes, quartered
  • 1 large green pepper, cored and cut in slices
  • 2 onions, peeled and cut into wedges
  • 12 cup chicken stock
  • 1 teaspoon curry
  • 1 tablespoon sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water


  1. Slice round steak very thin and lightly salt.
  2. Let sit for 5-10 minutes.
  3. Heat oil and flash-fry beef in a 4 quart pot.
  4. Add tomatos, pepper, onion and quickly fry to 2-5 minutes.
  5. Add chicken stock, curry and sugar and cook 5-10 more minutes.
  6. Add cornstarch whisked into cold water to dissolve to thicken the soup-y gravy/chicken stock.
  7. Serve over rice or noodles or bread.

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